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Explora los sabores auténticos de Tuscany en una experiencia gastronómica inolvidable.
Tuscany is the beating heart of Italy, a region that conjures images of sun-drenched golden hills, winding country roads flanked by cypress trees, and a world-changing artistic legacy. It is the cradle of the Renaissance, where the genius of Michelangelo, Leonardo da Vinci and Botticelli flourished in the streets and palaces of Florence. Here, history is felt in every stone, from Siena's medieval Piazza del Campo, scene of the historic Palio, to the sky-defying towers in San Gimignano. Tuscany is a sensory journey: the aroma of the vineyards in Chianti, the taste of freshly pressed olive oil, the beauty of landscapes such as the Val d'Orcia and the charm of its walled towns. It is a land that invites you to live the "dolce vita", enjoying its simple pleasures and its deep cultural heritage.
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Tuscan cuisine is based on 'cucina povera' (poor cuisine), a concept that values the simplicity and quality of local ingredients. It is an honest and tasty gastronomy, where unsalted bread, legumes, grilled meats and exceptional olive oil are the protagonists.
Chianina beef steak, thick and rare, grilled. It is so large that it is usually shared between several people.
A hearty and delicious peasant soup, whose name means 'boiled twice'. It is made with stale bread, cannellini beans, and vegetables, especially Tuscan kale (cavolo nero).
A thick, comforting soup made with ripe tomatoes, stale bread, garlic, basil and plenty of extra virgin olive oil.
The 'street food' par excellence of Florence. It is the fourth stomach of the cow, slowly cooked in a vegetable broth and served on a bun, often with green or spicy sauce.
A fresh pasta typical of the Siena area, similar to thick and irregular spaghetti, made by hand. It is often served with meat ragù or 'all'aglione' (garlic sauce).
Tuscan bread toasts covered with a rustic pate of chicken livers, anchovies and capers. A classic appetizer.
A refreshing summer salad that takes advantage of stale bread, soaked and mixed with tomatoes, cucumbers, red onion and basil, dressed with oil and vinegar.
The most emblematic wine of Tuscany, a red produced in the area between Florence and Siena. Look for the 'Gallo Nero' seal as a guarantee of quality.
One of the most prestigious and long-aged red wines in Italy, made 100% with Sangiovese grapes in the Montalcino area.
Another of the great Tuscan red wines, with a rich history and a robust and elegant flavor.
A sweet and amber dessert wine, made with raisined grapes. Traditionally it is served to dip the 'cantucci' at the end of a meal.
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Ver guia completaChianina beef steak, thick and rare, grilled. It is so large that it is usually shared between several people.
A hearty and delicious peasant soup, whose name means 'boiled twice'. It is made with stale bread, cannellini beans, and vegetables, especially Tuscan kale (cavolo nero).
A thick, comforting soup made with ripe tomatoes, stale bread, garlic, basil and plenty of extra virgin olive oil.
The most emblematic wine of Tuscany, a red produced in the area between Florence and Siena. Look for the 'Gallo Nero' seal as a guarantee of quality.
Hard, dry almond cookies, twice baked. They are originally from Prato and it is customary to dip them in Vin Santo.
In the busiest tourist areas such as Florence, Pisa and Siena, keep an eye on your belongings to avoid pickpockets. To visit the main churches and cathedrals, respectful clothing is required (shoulders and knees covered). Book tickets to major museums, such as the Uffizi Gallery and the Accademia Gallery in Florence, well in advance to avoid long lines. Driving in historic city centers is usually restricted to residents (ZTL - Limited Traffic Zone), so do your research before entering with your car.
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